Recipe of the Week


Prep Time: 2–3 Hours
Yields: 8–10 Servings

Chicken and sausage are the most popular gumbo ingredients in Louisiana. The ingredients were readily available since most Cajun families raised chickens and made a variety of sausages. Oysters were often added to this everyday dish for a special Sunday or holiday version.

1 (5-pound) stewing hen
1 pound smoked sausage or andouille, sliced
1 cup vegetable oil
1½ cups flour
2 cups diced onions
2 cups diced celery
1 cup diced bell peppers
¼ cup minced garlic
3 quarts chicken stock
24 button mushrooms, sliced
2 cups sliced green onions
1 bay leaf
sprig of thyme
1 tbsp chopped basil
salt and cracked black pepper to taste
granulated garlic to taste
Louisiana hot sauce to taste
½ cup chopped parsley
6 cups cooked white rice

Using a sharp boning knife, cut hen into 8–10 serving pieces. Remove as much fat as possible. In a 2-gallon stockpot or large Dutch oven, heat oil over medium-high heat. Whisk in flour, stirring constantly until golden brown roux is achieved. Stir in onions, celery, bell peppers and minced garlic. Sauté 3–5 minutes or until vegetables are wilted. Blend chicken and sausage into vegetable mixture, and sauté approximately 15 minutes. Add chicken stock, one ladle at a time, stirring constantly. Bring to a rolling boil, reduce to simmer and cook approximately 1 hour. Skim any fat or oil that rises to top of pot. Stir in mushrooms, green onions, bay leaf, thyme and basil. Season to taste using salt, pepper, granulated garlic and hot sauce. Cook an additional 1–2 hours, or until chicken is tender and falling apart. Stir in parsley then adjust seasonings if necessary. Serve over hot white rice. NOTE: You may wish to boil chicken 1–2 hours before beginning gumbo. Reserve stock, bone chicken and use meat and stock in gumbo.

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